Lasagna
Lasagna with flat pasta and rich tomato sauce made its debut in Ancient Naples and evolved into the dish we love today. Before that, Ancient Greece laid claim to a casserole with layers of pasta.
Lasagna
This recipe can be used to make one large lasagna or two smaller ones. Make the Hamburger/Tomato Mixture and the Cheese Mixture. Divide equally according to weight for 2 smaller lasagna’s or make 1 large lasagna.Gluten Free lasagna sheets are really good, baked and eaten the same day. They don’t hold up to freezing.
Ingredients
Hamburger/Tomato Mixture
- 2 lb (908 gr) lean hamburger
- 1 – 680 ml can of Hunt’s Tomato Sauce
- ½ cup red onion diced (60 gr)
- 1 tsp. salt 1/2 tsp in hamburger, the other half in tomato mixture
- ½ tsp. pepper 1/4 tsp. in hamburger, the other quarter in tomato mixture
- ½ TBSP dry oregano
- ½ TBSP dry basil
- ½ TBSP dry parsley
- ¼ tsp. minced garlic
Cheese Mixture
- 1 – 500 gr container (2 cups) 2% cottage cheese
- 1 cup (85 gr) grated parmesan cheese
- 1 egg
12 SHEETS OVEN READY PRIMO LASAGNA NOODLES, BROKEN DOWN BY ¼ TO FIT PAN, if making 2 smaller pans.
Topping
- 4 CUPS (300 GR) GRATED CRACKER BARREL MOZZARELLA CHEESE
Instructions
Method
- Scramble fry hamburger with diced onion. Add ½ tsp. salt and ¼ tsp. pepper. Strain any fat from hamburger once cooked.
Hamburger/Tomato Mixture.
- Add all ingredients (tomato sauce and herbs) to a saucepan and warm, stirring well to incorporate.
Cheese Mixture
- Add cottage cheese, parmesan cheese and egg to a dish, stir well to incorporate.
Assembly for 2 smaller Lasagna’s.
- Pre Heat oven to 350
- From each Hamburger/Tomato mixture, spread a scant ¼ cup on bottom of pan. No need to precook oven ready lasagna sheets. Break off ¼ tip so they fit in the pan, if making 2 smaller lasagnas.
- Top lasagna sheets with ½ cup cottage cheese mixture from each respective bowl; and spread evenly. Next scoop 1 cup to hamburger/tomato mixture from each respective bowl and spread evenly over cottage cheese.
- Next place remaining 3 lasagna sheets over hamburger/tomato mixture, top with remaining cottage cheese mixture, spreading evenly. Add remaining hamburger/tomato mixture, spreading evenly.
- Top each lasagna with 150 grams or 2 cups of grated mozzarella cheese. Cover with tin foil or use a tin foil pan with lid.
- Bake for 40 minutes, remove cover and broil for 5 – 7 minutes until golden. Let rest 10 minutes before serving.
- If freezing, reduce initial baking time to 25 minutes.
- Let cool and then freeze. Defrost completely before re heating.
- Bake 20 minutes at 350, and broil 5 – 7 minutes.
- Let rest 10 minutes before serving.
Notes
We have literally made hundreds of lasagna’s for company and the freezer. Red wine is a must. Try anything Italian, a Spanish Rioja or even a lighter Cabernet Sauvignon.
- Castello Di Gabbiano Chianti Classico Riserva ($25.00)
- Kirkland Chianti (under $20.00)
- J. Lohr Estates Seven Oaks Cabernet Sauvignon ($20.00)
- C.V.N.E. Reserva Rioja Cune